Namino Grilled Chicken Half Ciabatta Sandwich

The sandwich exclusively utilizes whole-muscle fresh chicken breast fillets that are steam-cooked and flame-grilled. It contains zero mechanically separated meat, restructured pastes, or starch fillers, ensuring authentic whole-meat fibrous texture and superior culinary quality.

Each portion provides approximately 360 to 400 kcal, delivering 22 to 26 grams of high-biological-value protein with saturated fat restricted below 3 grams and near-zero sugars. This makes it ideal for sports nutrition, fat-loss meal plans, and low-lipid clinical diets.

Chicken fillets undergo industrial vacuum tumbling prior to grilling, binding native moisture tightly within muscle fibers. Post-cook blast chilling locks in juices, while a thin hydrophobic dressing layer prevents any remaining purge from soaking into the ciabatta bread.

The minimum order quantity is 100 units. For fitness hubs and convention venues, purchase orders are confirmed 24 to 48 hours in advance to synchronize fresh-baked ciabatta with day-of-production grilled chicken, dispatched in chilled shippers.

The ciabatta is baked using extended natural sourdough fermentation in cleanroom bakery conditions. Hermetically sealed inside an MAP environment where atmospheric air is flushed with CO2 and N2 gas blends, fungal sporulation and aerobic spoilage are halted without chemical preservatives.

Yes. While optimized for chilled ready consumption, airline galleys and cafeterias can unwrap the sandwich and warm it in convection ovens for 3 to 5 minutes at 120 °C, or microwave it for 60 seconds, to enhance fillet tenderness and unlock roasted aromas.

Under ISO 22000 and HACCP food safety standards, Namino’s internal accredited laboratories perform random destructive sampling on each production run to certify total absence of Salmonella, E. coli, and Staphylococcus aureus, issuing authenticated Certificates of Analysis (COA).